Chirashi at Home

3 Feb


One of the things I love about the city is being able to pop down to the Japantown market, pick up some slabs of sashimi-grade salmon, tuna, and salmon roe, then eat them over rice. With seaweed salad, sesame seeds, radish sprouts, pickled ginger… and the rarely-seen fresh wasabi root for grating ($100/lb but you only need an ounce). All for less than I’d spend going out for cheap sushi most places.

One Response to “Chirashi at Home”


  1. Improv Pan-Asian Curry, Bok Choy « The Robot Must Eat - February 10, 2013

    […] I know. But this answer to “what can we do with vegetables and the fresh wasabi we have left over?” was quick and […]

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